Yield: 6 Servings
Measure | Ingredient |
---|---|
⅔ cup | Vegetable oil |
⅓ cup | Cider vinegar |
1 teaspoon | Curry powder |
1 teaspoon | Seasoned salt |
½ teaspoon | Worcestershire sauce |
½ teaspoon | Granulated sugar |
\N \N | Or 1-cup fat-free slad dressing |
1 quart | Mesclun; dry measure, or 10 ounces spring green mix, pre-packaged |
3 cups | Cooked turkey breast meat; sliced or shredded |
1 cup | Dried figs; quartered lengthwise |
⅔ cup | Thinly sliced celery |
⅓ cup | Slivered almonds; toasted, or more |
3 tablespoons | Sliced green onions |
1½ cup | Diced unpeeled red apple 1-lg |
FOR DRESSING
FOR SALAD
To prepare dressing: Combine oil, vinegar, curry powder, seasoned salt, Worcestershire and sugar in a jar with a tightly fitting lid. Cover; shake well to blend. Shake again before using.
To prepare salad: Combine mesclun, turkey, figs, celery, almonds and onion in large salad bowl. Keep cold. Just before serving, add apple and dressing; toss gently until thoroughly mixed. Serve in individual salad bowls or pass large bowl at table.
Yield: 6 servings. [506 cals, 34 g fat as written; 287 cals, 10g fat with a non-fat salad commercially prepared dressing] The dried fruit, turkey and dressing spark up mixed greens to make a main dish that could be served any time of year, along with hot garlic bread or rolls. -Recipe is from the California Fig Advisory Board.
Recipe by: Fig Growers Assn.
Posted to EAT-LF Digest by kitpath@... on Nov 25, 1998, converted by MM_Buster v2.0l.